Lime Cheesecake

Ingredients

1 cup tea biscuits or 100 g, crumbled

2 tablespoons butter, melted

1 tablespoon honey

1½ cups liquid cream or 375 ml, chilled

¼ cup icing sugar or 35 g

5 tablespoons lime jelly powder or 60 g

3 tablespoons water, hot

3 tablespoons water, cold

1½ cups cream cheese or 300 g

1 tin NESTLÉ® Cream or 170 g

for the lime jelly topping:

4 tablespoons lime jelly powder or 50 g

4 tablespoons boiling water

4 tablespoons water, cold

Preparation

Combine biscuit crumbs, butter and honey. Rub the ingredients using fingertips. Press the biscuit mixture over the base of 20cm loose bottom cake tin.

Whip the fresh liquid cream and the icing sugar for 5-6 minutes or until it is firm and set in the fridge.

Dissolve the lime jelly powder with the hot water then stir with the cold water and set them aside.

Beat cream cheese and NESTLÉ® Cream in an electrical beater until mixture becomes smooth. Add the whipped cream to the cheese mixture and mix in low speed to combine all.

Pour the dissolved lime jelly into the cheese mixture with constant stirring.

Pour the lime cheesecake mixture evenly over the prepared base. Place in the fridge for ½ hour or until its almost firm.

Pour the lime jelly topping over the top and set in the fridge for 3 hours minimum or until its firmed and easy to slice.

To make lime jelly topping: Place the lime jelly powder and the boil water in a mixing bowl, stir until jelly is dissolved. Add the cold water and stir.

Mango Pudding with Fruit Cocktail

Ingredients

3 cups water or 750 ml

1 tin NESTLÉ® Sweetened Condensed Milkor 397 g

1 tin NESTLÉ® Cream or 170 g

2 cups canned mango nectar or 500 ml

1 teaspoon vanilla essence

2 tablespoons caster sugar

¾ cup corn flour or 90 g

1 tin libby's fruit cocktail or 250 g, drained

Preparation

Add water, NESTLÉ® Sweetened Condensed Milk , NESTLÉ® Cream , mango juice, vanilla, sugar and corn flour in a large saucepan. Bring to boil with constant stirring until it thickens.

Place some of fruit cocktails in an individual cups and pour the mango pudding over. Set aside to cool into a room temperature and then place in the fridge until the serving time.

Cold Raspberry Cheesecake

Ingredients

for the base:

1½ cups digestive biscuits or 150 g, crumbled

¼ cup butter or 50 g, melted

1 tablespoon caster sugar

for the cheese filling:

2½ cups cream cheese or 500 g

2/3 cup caster sugar or 130 g

1 tin NESTLÉ® Cream or 170 g

1 teaspoon vanilla essence

1 teaspoon lemon zest, grated

1 tablespoon lemon juice

1 cup liquid cream or 250 ml, chilled

2 tablespoons gelatine powder, dissolved in 4 tablespoons hot water

½ cup raspberry jam or 150 g

Preparation

Combine biscuit crumbs, butter and sugar. Rub the ingredients using fingertips. Press the biscuits mixture over the base of 24cm loose bottom cake pan then place in the fridge.

Meanwhile, beat cream cheese, sugar,NESTLÉ® Cream , vanilla, lemon zest and lemon juice in an electrical beater until mixture becomes smooth. Add the liquid cream to the cheese mixture and whip for 4-5 minutes or until mixture is almost stiff.

Add the dissolved gelatin over the mixture with constant stirring until is well combined then pour over the prepared base and spread evenly. Place in the fridge for 3 hours or until cheese filling is firm and easy to slice.

Spread raspberry jam over the top. Slice and serve.

Nestle Cookies & Cream Fudge

Ingredients

• 3 cups granulated sugar
• 34 cup butter
• 23 cup evaporated milk
• 2 cups white chocolate chips (premier)
• 7 ozs marshmallow creme
• 12 cup cream (filled chocolate sandwich cookies crushed)
• 1 tsp vanilla extract (optional)
• 1 cup cream (filled chocolate sandwich cookies crumbled)

Directions:

1
Line 9 inch square baking pan with foil.
2
Combine sugar, butter and evaporated milk in medium saucepan.
3
Bring to a full rolling boil, stirring constantly.
4
Boil stirring constantly for 3 minute.
5
Remove from heat.
6
Stir in morsels, marshmallow creme, crushed cookies and vanilla extract.
7
Pour into prepared pan.
8
Sprinkle crumbled cookies on top.
9
Gently swirl cookies into fudge using a knife without touching bottom of pan.
10
Refrigerate for 1 hour or until firm.
11
Lift from pan; remove foil.
12
Cut into pieces.

Read more at: http://www.food.com/recipe/nestle-cookies-cream-fudge-201518?oc=linkback

Kerabu Taugeh & Pucuk Paku

Kerabu Taugeh & Pucuk Paku

• Preparation & Cooking Time
  15 minutes
• Serves
  6 persons
• Skill Required
  Beginner

Ingredients

A

• 4 Fresh Chilli, red
• 1 Tomato
• 2 tablespoons Kerisik, optional
• 5 Bird’s Eye Chilli
• 2 tablespoons Lime juice
• 1 teaspoonMAGGI Belacan Stock Granules
• 1 teaspoonMAGGI CUKUP RASA All-In-One Seasoning

B

• 300 g Bean Sprouts, blanched
• 300 g Fern Shoots, blanched
• 1 cm Ginger, young, finely shredded
• 100 g Prawns, shelled & blanched
  

  Cooking Steps

  1. For sauce, finely blend Ingredients A and set aside.
  2. Combine Ingredients B and add the sauce; toss well.
  3. Serve immediately.

Mushroom Chicken Rice

Mushroom Chicken Rice

• Preparation & Cooking Time
  40 minutes
• Serves
  4 persons
• Skill Required
  Beginner

Ingredients

A

• 2 tablespoons Spring onion, sliced thinly
• 1 inch Ginger, julienned
• 2 Shallots, sliced thinly
• 2 1/2 cups Water
• 1 tablespoon Salted Fish, fried (optional)
• 500 g Boneless chicken meat, fat and skin removed, cut into small pieces
• 1 tablespoon Cooking oil
• 1/4 teaspoon Sesame oil
• 8 pcs (about 20g) Dried Shitake Mushroom, soaked and sliced thinly
• 1 1/2 cups Rice, washed

B

• 1/2 teaspoon Salt
• 3 tablespoons Water
• 1 tablespoon Light Soy Sauce
• 1 tablespoon Dark Soy Sauce
• 2 tablespoonsMAGGI Concentrated Chicken Stock
• 1 tablespoonMAGGI Oyster Sauce
  

  Cooking Steps

  • 
  • 
  1. Heat oil in a wok, then fry shallots and ginger until fragrant. Add chicken and mushrooms and fry for 5 minutes.
  2. Add sesame oil, gravy mix, and leave to simmer on medium heat for 3 minutes. Then set aside.
  3. Cook rice in a rice cooker with 2 1/2 cups of water. When the rice is just cooked (grains are fluffy, about 20 minutes), add in the chicken mixture.
  4. Stir, then cover the lid of and leave to cook for another 10 minutes.
  5. Garnish with spring onions or fried salted fish (optional) and serve with thinly cut chili and garlic in soya sauce.

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